August 19, 2014

So…it’s been awhile since I blogged. Don’t hate. Sometimes life just gets in the way.

Even though I have not been blogging, that certainly does not mean I haven’t been cooking! One of the hubby’s most recent faves is a recurring Meatless Monday dish. It even has approval from my vegetarian friend (please note: I have more than one vegetarian friend, however, only one has tried these).

I kinda don’t get how this is so delicious. The recipe is so simple, yet the flavors just go crazy in your mouth. This is one of my, “When I own a restaurant one day, this will be on the menu,” recipes. Seriously. Make these. Soon.

March 3, 2014

You can’t let Mardi Gras pass without at least one (or two, or three) decadent meals. When I think of New Orleans I think of all the cuisines that influence the menus in that sinfully delicious city and Creole, French and good ol’ Southern come to mind.

September 9, 2013

I’m always looking to incorporate more fish and seafood in our weekly dinners and this recipe is so easy and delicious, it’s perfect for a quick, healthy meal any day of the week.

I’ve tweaked the original recipe a bit by adding shredded coconut and cayenne to the “crust” mixture and it is so tasty! You could sub another nut if you don’t have macadamian nuts on hand. Tip: Keep your nuts in the freezer to make them last longer. I think pistachios or cashews would also work nicely.

To bring this meal together, I like to roast a fresh veggie in the oven while it’s preheating for the fish (and while the fish is baking) and serve with a cold salad I’ve prepped on Sunday for the week, like a Farro Salad. So you’ve got your dinner cooking in the oven with minimal clean-up. A win-win for a weeknight meal!

Directions

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, coconut, cayenne, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides. Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.

Be sure to check out more #WeekDaySupper recipes this week from my fellow foodies!

October 1, 2012

I’m really loving cooking vegetarian on Mondays. The challenge of eating meat-free one day a week, has me researching tasty entrees I probably wouldn’t try usually. This tortellini dish literally blew us away. I had my vegetarian friend over for dinner and she was also impressed.

I must say, the Georgia Olive Farms Olive Oil really made this dish. It melded beautifully with the sharp bite of fresh garlic, the herbed pasta and the creamy goat cheese. This recipe should probably serve four, but Jim and I ate 3/4 of it between the two of us. The only thing that would have made it any better, would be a fresh loaf of french bread to sop up the delicious sauce left at the bottom of the bowl.

In a covered pot, bring well-salted water to a boil over high heat. In a large pasta serving bowl, combine the olive oil, garlic, cayenne, and 1/2 tsp. salt. Cook the tortellini, asparagus, and peas in the boiling water until the tortellini is al dente, about 3 minutes. Reserve 1 cup of the cooking water, then drain the pasta and vegetables and toss with the garlic-oil mixture. Add the pine nuts, mint, and goat cheese and stir until the cheese melts into a sauce, adding cooking water as needed to moisten the pasta. Season to taste with salt, pepper and parmesan and serve.

August 6, 2012

I’ve started preparing lunch for the ladies in the office, for a nominal fee, and this was a hit last Monday. The egg whites and cottage cheese make it so light and fluffy, but all the protein keeps you satisfied until lunch times A vegetable soup (I made Cream of Tomato) or side salad rounds it out to a light and yummy #MeatlessMonday lunch.

For you Weightwatchers members out there, this recipe slices into 10 servings and at just 3 points a serving, you don’t feel guilty about diving into this healthy twist on a breakfast casserole!

Preheat oven to 400 degrees. Beat eggs and egg whites until fluffy. Add ¾ cup cheddar and ¾ cup Mexican cheese, milk, flour, baking powder, salt and cottage cheese. Heat a large pan over med-high heat and coat with cooking spray. Add zucchini through mushrooms and saute 5 minutes. Add vegetable mixture and parsley to egg mixture. Pour mixture into 3qt. casserole dish coated with cooking spray. Top with remaining cheeses. Bake at 400 for 15 minutes, the drop the temperature to 350 and continue to bake another 35 minutes. The casserole will be browned on top when ready. Let sit and cool for about 10 minutes before slicing. The leftovers are great re-heated, so this recipe makes for a filling breakfast, or lunch, throughout the week!